OC Restaurant Week is underway and LUCCA is offering a 3-course lunch menu for $15 or a 3-course dinner menu for $30! AND at lunch and dinner, you get to preview a few items from our soon-to-open sister restaurant, Provenance! That’s right, you get the first look at our menu!
AT DINNER – for $30, try a great starter and dessert with one of these great items:
Pan-Fried New Zealand Sole
Light Polenta Crust, Housemade Bacon, Pan Potatoes, Spinach,
Tarragon infused Brown Butter
Braised Veal Short Ribs
Roasted Fingerlings, Lemon Gremolata, Basil, Fennel
Land and Sea
Petite Filet Mignon Wellingtons, Port Wine Reduction, Caramelized Onions,
a trio of Shrimp, Lemon Beurre Blanc, and Fork-Mashed Yukon Gold Potatoes
Maple Cured Heritage Pork Chop
Apple-Gin Relish, Mascarpone Polenta, Chard
AT LUNCH – for $15, you’ve gotta try our ROASTED LEG OF COLORADO LAMB… in a sandwich with mixed chard, kalamata tapenade, house aioli & confit meyer lemons.
This one has been selling like crazy and we’ll be offering it through Saturday at LUCCA!
*Remember, our entire menu is based on the use of healthy and high quality ingredients, such as certified Angus beef, free-range turkey, hormone-free chicken and wild seafoods.
Click on the link below for the February 25th newsletter to see the OC Restaurant Week menus!
In the past week, we have taken countless reservations for Valentine’s Day Dinner on Friday, February 14th and are almost SOLD OUT! Hurry to make your reservations and remember that at LUCCA there’s only one way to the heart – through the stomach, and that’s not limited to one night a year! Come see us before or after Valentine’s Day to experience our seasonal menu, reminiscent of a Euro bistro, complete with an exquisite wine bar.
This year, we’ve decided to showcase our offerings through a truly heartwarming Valentine’s Day Dinner Tasting Menu on Friday, February 14th. The special Valentine’s Dinner Menu features Attractive Opposites and courses may be ordered as à la carte specials on Saturday, February 15th, alongside our regular dinner menu. On Valentine’s Day, Friday, February 14, this will be the only menu offered for the evening. The expandable menu is $65 per guest for an American 4-course or $71.50 for a European 5-course or $79 for a European 6-course.
Those who would like wine paired with their meal may add premium wine pairings, chosen especially for this menu, for $20 per guest. All prices exclude tax, gratuity and additional beverages. Vegetarian options are available, as are cheeseboard addition and wine flight upgrades for every course. Reservations are highly recommended for this holiday tasting menu. Click on the link below for the February 10th newsletter to see the menu!
At LUCCA there’s only one way to the heart – through the stomach! We’ve built LUCCA with lots of heart, which means great attention to our seasonal menu, reminiscent of a Euro bistro, complete with an exquisite wine bar. This year, we’ve decided to showcase our offerings through a truly heartwarming Valentine’s Day Dinner Tasting Menu on Friday, February 14th.
The special Valentine’s Dinner Menu features Attractive Opposites and courses may be ordered as à la carte specials on Saturday, February 15th, alongside our regular dinner menu. On Valentine’s Day, Friday, February 14, this will be the only menu offered for the evening. The expandable menu is $65 per guest for an American 4-course or $71.50 for a European 5-course or $79 for a European 6-course.
Those who would like wine paired with their meal may add premium wine pairings, chosen especially for this menu, for $20 per guest. All prices exclude tax, gratuity and additional beverages. Vegetarian options are available, as are cheeseboard addition and wine flight upgrades for every course. Reservations are highly recommended for this holiday tasting menu. Click on the link below for the February 3rd newsletter to see the menu!
I vividly remember Sunday dinners at my Grandparents’ house in the 1950s in Huntington Beach. My grandfather was a commercial farmer who raised tomatoes, lima beans, broccoli and alfalfa, while my cousins were in the fishing industry in San Pedro, the orchard business in Whittier and bakery owners in L.A.
On Sundays, everyone would bring their basket of goodies to my Grandma, Maria Bottari, to cook, because she was the best cook. We all sat around a big table – anywhere from 10 to 30 people – and all of us ate until our hooves fell off. The courses would just keep coming out of the kitchen and the colors, textures, smells and flavors were so vivid, it is impossible to not remember them.
One of my favorites from Grandma Bottari was her Sunday Sauce. She loaded this meat ragu with meatballs, sausage and juicy pieces of pork. It was a treat, and I offer it on my menu at LUCCA till this day. This weekend, I’m offering it as part of a special Super Bowl Sunday option so that you can enjoy a wholesome meal, instead of the boring chips & dips. And yes, the Sunday Sauce goes great with beer!
SUPER BOWL SUNDAY SAUCE
What: Sunday Sauce – Grandma Bottari’s original rich Meat Ragu with Lucca Meatballs, Italian Sausage and Pork. The same way she served it for more than 70 years!
Cost: $13.50 for a 1 quart container (add one pound of your own, favorite pasta and it will feed 3 adults nicely)
Order By: Friday 1/31 at noon
Pick-Up: Sunday 2/2 from 10 am – 2 pm.
Whatcha waiting for? Give us a call at 949-725-1773.
We are practicing all of our recipes for Provenance and working out the kinks for the menu at the new restaurant at LUCCA! This gives us a chance to get a head start on menu development while our kitchen gets up to speed ~and~ it gives you the opportunity to preview all the delicious new recipes!
These hand-harvested diver scallops were smoked over hickory chips and then seared. As you see in the photo above, we serve them alongside polenta and caper berries for a special at LUCCA! These scallops will be a signature item at Provenance and they will be featured on top of a wilted garden spinach salad–in fact, this is the menu item:
Smoked Hand Harvested Diver Scallops on Wilted Baby Spinach Salad with Beets, Apples, Wild Mushrooms, Crispy Leeks, Blue Cheese
and Warm Bacon-Pancetta Vinaigrette
Don’t forget, we’ll be testing out menu items at LUCCA every weekend this month, so hurry in – we may not have the scallops every weekend, but we’ll have something delicious!
This year, more than one million viewers came out to see beautifully decorated yachts, boats, kayaks and canoes sail along the Newport harbor in the 105th Annual Newport Beach Christmas Boat Parade.
Chef Cathy joined in the festivities last week for a LIVE television appearance on the KTLA Morning News by showcasing her favorite Boat Parade-watching eats from LUCCA!
If you missed the segment, don’t worry, you can still catch it – see the December 23rd Newsletter link below!
SANTA’S COMING TO TOWN: A PHOTO CONTEST
Kids on Santa’s lap… it’s a timeless tradition – every year, you wait in the longest line ever to get a photo of your kids on Santa’s lap! And sometimes, the wait is soooo worth it (especially when you get a photo like the one below)!
This is the final week to submit your photos with Santa. The parameters are loose – it can be any Santa pic that you have taken (no submitting other people’s work), and it can include you or your kids or even your pets! Simply email your entries to one of our Elves at firstname.lastname@example.org by Friday, December 20th and we’ll pick three finalists to win one of our fresh Holiday Baked Goods Packages from LUCCA for pick-up before Christmas Day!
Good luck, friends!
If you joined us last New Year’s Eve, then you know all about our New York New Year’s Eve! Our New Year’s Eve hours are from 5 p.m. to 9 p.m. – which means we call it a night in time to ring in TwentyFOURTEEN with all the New Yorkers! You get to come in, have a great meal and ring in the New Year on your terms, not ours.
Many of you already know what a beautiful experience this can be – and there’s even more fun this year!
Here are our specials for the night:
- Lobster Bisque with Crab Meat and Creme Fraiche
- Mini Black Canyon Beef Wellington with Caramelized Onions and Port Wine Reduction
- Two Petite Crab Cakes, Orange-Tarragon Hollandaise, Avocado-Fennel Slaw
- Smoked Salmon Bruschette with Lemon Cream Cheese, Purple Onions, Fried Capers and Dill
- Pan Seared (lightly crusted) Filet of Sole, Linguine, Asparagus, Herbed Garlic Lemon Butter
- Porcini crusted Black Canyon Filet Mignon, the Chef’s Jumbo Truffle Fries, Asparagus, Mustard-Cognac Bearnaise
- Lucca Tira Misu with Mascarpone, Chocolate and Espresso
- Kitchen Made Eggnog with a float of Ben Rye Passito
Our New Year’s Eve hours are from 5 p.m. to 9 p.m. – so join us for dinner and then go paint the town… or take a nap! Either way, we’ll fill your belly with some goodness to pave the way for TwentyFOURTEEN! It’s worked for us thus far – but please do make reservations: 949.725.1773.
It’s true that our guests have provided the inspiration for some of our most creative dishes! Last week, one of my regular customers asked me to do our “Pumpkin Pie in Jar” and our famous “S’mores in a Jar” for her to take away to a party for 50… so we did. The best part is that now we have them available for everyone to pick up and enjoy at home — some assembly required.
This month will be busy for everyone, so we’re trying to do our best to help out!
You LOVED our Thanksgiving2Go, and now we’re offering our equally mouthwatering Christmas version of it! Place your orders by Monday, December 16th and pick them up by 2 p.m. on Tuesday, December 24th! They can be picked up fully cooked and ready to go, or fully prepped with detailed cooking instructions! See full menu in the newsletter link below!
You know how much I love desserts in a jar… and let’s be honest, you love them too! Our S’mores in a Jar… our Strawberry Shortcake in a Jar… and now, we present to you our PUMPKIN PIE IN A JAR! We start with LUCCA pumpkin budino laced with crumble and shortbread crust, topped with pecan brittle, candied pecans, and fresh whipped cream. Oh, and some bourbon black strap molasses thrown into the mix!
Yep, it’s fall and our Pastry Chef Daisy Castro and I have been FALLing in with all the flavors of the season! This week, we roll out a fantastic menu of delicious desserts to LIVE for!